(2) Trim off all the outside leaves, and thoroughly wash
eight cabbage Lettuces ; blanch and divide them into
halves, cut out the cores, sprinkle a* little salt inside the
Lettuces, and bind together with twine. Melt a small
lump of butter in a stewpan, then put in some slices of
veal, and lay the Lettuces on the top ; add a bunch of
sweet herbs, one onion stuck with two cloves, 1 breakfast-
cupful of clarified fat, and suiticient stock to cover. When
it boils move the stewpan to the side of the fire, and
let the liquor simmer for two hours. Drain the Lettuces,
and lay them open on a cloth ; fill the hollow in each
with some chicken forcemeat, and smooth it over with
the blade of a knife. Fold the ends and sides of the
Lettuces over so as to entirely cover the forcemeat, then
put them in a saute-pan, cover with boiling broth, and let
them simmer gently till the forcemeat is cooked. When
done, drain the Lettuces carefully, put them in a soup-
tureen, pour over 2qts. of boiling clear soup✪ Stuffed-Lettuce Soup, and serve with
a plate of croutons of fried bread or sippets of toast.
LEVERET.— See Hare.
LIAISON. — The literal meaning of this French word
is a joining, conjunction, or association, and thus it has
been extended to those materials which are added to
sauces to give them a body. The British cook describes
it more practically as “ thickening.” Grimod de la
Reyniere has expressed his conviction that the judicious
use of these Liaisons constitutes one of the greatest
secrets of the culinary art. At one time the wildest
notions were entertained of what these Liaisons should
consist: calcined bones, burnt sugar, and torrefied juices
were common ; but modern experience has taught the
cook how to make the sauces unctuous, and thus bind
together all the parts of a ragout so that no one shall
predominate. The following are those most generally
used, and will be found to answer every purpose
required.
Liaison of Blood. — Used for game or poultry only. The
blood, having been saved, is mixed in a little cooled sauce
first, and then stirred in.
Liaison of Butter. — This is merely the addition of a certain
quantity of butter at the last moment of cooking the
sauce.
Liaison of Butter and Cream. — The same as Liaison of
Butter, with the addition of cream. Beat the butter and
cream together and stir into the sauce.
Liaison — continued.
Liaison of Eggs. — Beat up the yolks of eggs in some of
the sauce, after cooling it, and then pour this in, stirring
slowly. If the yolks were added to the hot sauce without
first beating with the cooled liquor, they would be almost
certain to set and curdle before they were well mixed in.
Liaison of Flour. — Sometimes the sauce is thickened by
dredging into it either flour, cornflour, or even arrowroot;
but the better plan is to rub a little till smooth in water,
milk, or broth, and then pour it into the sauce through a
strainer.
Liaison of Roux. — Put into a bright frying-pan twice as
much flour as butter, and let them mix together as the
butter melts, stirring continually with a spoon or fork until
the flour turns red, but without burning ( see Roux). Other
Liaisons, such as those made of Caramel, Glaze, or
reduced Gravies, need no further explanation than is given
under those headings.
LICORICE. — See Liquorice.
LIEBIG’S EXTRACT.— See Extracts.
LIGHTNING CAKE.— (See Cakes.
Page 342 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Trim off all the outside leaves, and thoroughly wash eight cabbage Lettuces ; blanch and divide them into halves, cut out the cores, sprinkle a* little salt inside the Lettuces, and bind together with twine. Melt a small lump of butter in a stewpan, then put in some slices of veal, and lay the Lettuces on the top ; add a bunch of sweet herbs, one onion stuck with two cloves, 1 breakfast-cupful of clarified fat, and suiticient stock to cover. When it boils move the stewpan to the side of the fire, and let the liquor simmer for two hours. Drain the Lettuces, and lay them open on a cloth ; fill the hollow in each with some chicken forcemeat, and smooth it over with the blade of a knife. Fold the ends and sides of the Lettuces over so as to entirely cover the forcemeat, then put them in a saute-pan, cover with boiling broth, and let them simmer gently till the forcemeat is cooked. When done, drain the Lettuces carefully, put them in a soup-tureen, pour over 2qts. of boiling clear soup, and serve with a plate of croutons of fried bread or sippets of toast.
LEVERET.— See Hare.
LIAISON. — The literal meaning of this French word is a joining, conjunction, or association, and thus it has been extended to those materials which are added to sauces to give them a body. The British cook describes it more practically as “ thickening.” Grimod de la Reyniere has expressed his conviction that the judicious use of these Liaisons constitutes one of the greatest secrets of the culinary art. At one time the wildest notions were entertained of what these Liaisons should consist: calcined bones, burnt sugar, and torrefied juices were common ; but modern experience has taught the cook how to make the sauces unctuous, and thus bind together all the parts of a ragout so that no one shall predominate. The following are those most generally used, and will be found to answer every purpose required.
Liaison of Blood. — Used for game or poultry only. The blood, having been saved, is mixed in a little cooled sauce first, and then stirred in.
Liaison of Butter. — This is merely the addition of a certain quantity of butter at the last moment of cooking the sauce.
Liaison of Butter and Cream. — The same as Liaison of Butter, with the addition of cream. Beat the butter and cream together and stir into the sauce.
Liaison — continued.
Liaison of Eggs. — Beat up the yolks of eggs in some of the sauce, after cooling it, and then pour this in, stirring slowly. If the yolks were added to the hot sauce without first beating with the cooled liquor, they would be almost certain to set and curdle before they were well mixed in. Liaison of Flour. — Sometimes the sauce is thickened by dredging into it either flour, cornflour, or even arrowroot; but the better plan is to rub a little till smooth in water, milk, or broth, and then pour it into the sauce through a strainer.
Liaison of Roux. — Put into a bright frying-pan twice as much flour as butter, and let them mix together as the butter melts, stirring continually with a spoon or fork until the flour turns red, but without burning ( see Roux). Other Liaisons, such as those made of Caramel, Glaze, or reduced Gravies, need no further explanation than is given under those headings.
LICORICE. — See Liquorice.
LIEBIG’S EXTRACT.— See Extracts.
LIGHTNING CAKE.— (See Cakes.
Records on this page
Stuffed-Lettuce Soup